Tandoori Frenched Lamb Cutlets with Naan Bread

Ingredients

12 Frenched Lamb Cutlets

2 tbls Tandoori paste

1 tbls Olive Oil

200 gm Salad Leaves

200gm Sugar Snap Peas, blanched

¼ Cup Mint Leaves

¼ Cup Coriander Leaves

Natural yoghurt, to serve

Naan

1 tsp Sugar

½ Cup Warm Water

2 + ¼ tsp Dry Yeast

2 +¼ Cups Plain Flour

½ Cup Plain Yoghurt

Vegetable Oil

100 gm Butter, melted

Method

Trim the Lamb cutlets and marinate in the tandoori paste for 30 minutes, brush with the olive oil and cook on a hot grill plate or BBQ for 3-4 minutes each side.

Arrange the salad leaves on a platter along with the blanched sugar snap peas, coriander and mint leaves. Place the grilled cutlets on top of the salad, serve with natural yoghurt and naan bread.

To make the naan bread, place the sugar, yeast and warm water in a bowl and set aside for 10 minutes or until it is foaming.

In a bowl mix together the flour, yoghurt and water, kneed for 10 minutes until the dough is smooth and elastic, cover with a damp tea towel and set aside in a warm place until it has doubled in size

Cut the dough into 8 equal portions, roll out each potion on a floured board with a rolling pin.

Heat a heavy based cast iron skillet over a high heat, brush with oil, place the dough on the skillet & cook on the first side until it puffs up & bubbles, flip it over and cook the other side.

Repeat with remains dough.

Brush the naan with melted butter, serve warm

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